New Orleans Barbecue Shrimp

This New Orleans Barbecue Shrimp recipe is a flavorful and easy-to-make dish that highlights the bold, zesty flavors of Louisiana cuisine. Despite the name, this dish isn't cooked on a grill but rather baked in a rich, buttery, and tangy sauce.

Cooking Time: 20 minutes 

Serves: 6

INGREDIENTS

3 pound, Raw Large Shrimp, Shell On

1/4 cup, Unsalted butter, melted 

1/3 cup, Italian dressing

2 tablespoons, Worcestershire Sauce

2 tablespoons, BBQ Sauce

1 tablespoon, Lemon pepper

2 Bay leaves

4 Garlic cloves

2 Lemons, sliced

DIRECTIONS

Heat oven to 400°F.

Combine sauce ingredients in a large bowl; add shrimp and toss to coat.

Place sauce and shrimp in a large pan (Porcelain Baking Dish)

Bake 15 minutes or until shrimp turn pink and form the letter "C", stir occasionally during cooking.

Remove from oven and serve shrimp on a large platter with lemon slices and French bread if desired. 

COMMENTS

Key Features of the Dish:

Juicy, Shell-On Shrimp: Cooking with the shell enhances the flavor and keeps the shrimp tender and succulent.

Savory, Tangy Sauce: A combination of butter, Italian dressing, Worcestershire sauce, BBQ sauce, and lemon pepper creates a rich, slightly smoky, and zesty coating.

Garlic and Bay Leaves: These ingredients add depth to the sauce, infusing it with a classic Cajun aroma.

Lemon Slices: Provide brightness and balance to the dish.

Quick & Easy Preparation: Bakes in just 15 minutes at 400°F, making it perfect for a weeknight meal or a casual gathering.

Serving Suggestions:

Serve the shrimp straight from the baking dish or on a platter, garnished with lemon slices.

Accompany with crusty French bread to soak up the delicious sauce.

Pair with classic Southern sides like cornbread, coleslaw, or a simple green salad for a complete meal.

This dish is a true New Orleans-style treat—buttery, tangy, and packed with bold flavors. Perfect for seafood lovers and those looking to bring a taste of Louisiana to their kitchen!

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

OVEN STEW ITALIANO

OVEN STEW ITALIANO

• 1 1/2 to 2 lbs. lean stewing beef
• 1/4 cup flour
• 2 tbls. cooking oil
• 8 carrots, sliced or diced
• 5 potatoes, pared and diced
• 1 pkg. onion soup mix
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 2 ( 6 oz. ) cans tomato paste
• 4 cups water

Coat beef with flour, toss with oil in a 3 qt casserole.  Bake uncovered at 400 degrees for 30 minutes.  Stir once.  Combine remaining ingredients, add to meat and mix well.  Cover them bake for 2 hrs. or until meat is tender.  The 2 hr. baking time is at 375 degrees.  Serves 5 or 6

Here is a beautiful Dutch Oven to cook your Oven Stew Italiano.

Oven Baked Pork Chops with Tangy Onion Sauce

Oven-Baked Pork Chops with Tangy Onion Sauce

4 to 6 bone-in or boneless pork chops (about 1-inch thick)

1 cup sliced onions

1 cup ketchup

1 cup water

1 tablespoon Worcestershire sauce

½ cup brown sugar

1 teaspoon dry mustard

½ cup vinegar (apple cider or white vinegar)

Salt and black pepper to taste

1 tablespoon oil (for searing, optional

Instructions:

Preheat Oven: Set your oven to 350°F (175°C).

Season Pork Chops: Lightly season the pork chops with salt and black pepper.

Sear Pork Chops (Optional): In a large oven-safe skillet, heat 1 tablespoon of oil over medium-high heat. Sear the pork chops for 2 minutes per side until browned. Remove from the skillet and set aside.

Prepare Sauce: In the same skillet (or a mixing bowl if using a baking dish), combine sliced onions, ketchup, water, Worcestershire sauce, brown sugar, dry mustard, and vinegar. Stir well to mix.

Assemble & Bake: If using an oven-safe skillet, place the seared pork chops back into the pan, submerging them in the sauce. If using a baking dish, pour half of the sauce into the dish, lay the pork chops on top, and pour the remaining sauce over them.

Bake: Cover with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, allowing the sauce to thicken and caramelize.

Serve: Let the pork chops rest for a few minutes before serving. Serve with mashed potatoes, rice, or buttered noodles to soak up the delicious sauce.

Slow-Cooked Pork Boston Butt Roast with Sauerkraut

Slow-Cooked Pork Boston Butt Roast with Sauerkraut

Ingredients:

4-5 lbs pork Boston butt roast (bone-in or boneless)

2 lbs sauerkraut (drained, but keep 1 cup of the juice)

1 large onion, sliced

3 garlic cloves, minced

2 apples (Granny Smith or Honeycrisp), cored and sliced

1 tsp caraway seeds (optional)

1 tbsp brown sugar (optional, for a touch of sweetness)

1 cup chicken broth or beer (for extra flavor)

1 tbsp olive oil

Salt and black pepper to taste

1 tsp paprika

1 tsp dried thyme

1 tsp mustard (Dijon or whole grain)

Instructions:

Prepare the Pork:

Pat the Boston butt roast dry with paper towels.

Season generously with salt, pepper, paprika, and thyme.

Sear the Roast:

Heat olive oil in a large skillet over medium-high heat.

Sear the pork on all sides until browned (about 4-5 minutes per side).

Transfer the roast to a slow cooker or Dutch oven.

Layer the Ingredients:

In the same skillet, sauté the onion and garlic until softened.

Add the onion mixture to the slow cooker/Dutch oven.

Add the sauerkraut, sliced apples, caraway seeds, and brown sugar (if using).

Pour in the chicken broth or beer and the reserved sauerkraut juice.

Cook:

Slow Cooker: Cook on low for 8-10 hours or high for 4-5 hours.

Dutch Oven: Cover and cook in a 300°F (150°C) oven for 4-5 hours.

Serve:

Shred the pork with two forks and mix it with the sauerkraut.

Serve with mashed potatoes or crusty bread.

Enjoy your hearty, flavorful pork and sauerkraut!

BIG MAC SAUCE

BIG MAC SAUCE

1 1/2 cups Miracle whip

2/3 Hellmann's mayonnaise

2 tsp. seasoned salt

1/2 cup Heinz chili sauce

1/3 cup sweet relish

Mix together and keep refrigerated.  Makes 3 cups.

Hoover Stew

A budget-friendly pasta stew made with canned ingredients and hot dogs.

Here’s a classic Hoover Stew recipe, a Depression-era meal that was affordable, filling, and easy to make with whatever ingredients were on hand.

2 cups elbow macaroni (or any small pasta)

4 hot dogs, sliced into rounds

1 can (15 oz) diced tomatoes (with juice)

1 can (14.5 oz) mixed vegetables (drained)

1 can (15 oz) tomato sauce

2 cups water or broth

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder (optional)

 

Cook the macaroni according to package directions, then drain and set aside.

In a large pot, add the sliced hot dogs and cook over medium heat for a few minutes until lightly browned.

Add the diced tomatoes, mixed vegetables, tomato sauce, and water/broth to the pot. Stir to combine.

Season with salt, pepper, and garlic powder if using.

Simmer for 10-15 minutes, stirring occasionally.

Add the cooked pasta and stir everything together. Simmer for another 5 minutes to let the flavors meld.

Serve warm and enjoy!

This meal was commonly served in soup kitchens and households trying to stretch their food supply.

Poor Man’s Meal

A hearty potato and hot dog skillet meal

Here’s a classic Depression-Era "Poor Man’s Meal" recipe. It was popular during the Great Depression because it used inexpensive ingredients while still being filling and flavorful.

4 medium potatoes, peeled and diced

4 hot dogs, sliced into rounds

1 small onion, chopped

2 tbsp vegetable oil or bacon drippings

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder (optional)

Ketchup (for serving, optional

Instructions:

Heat the oil or bacon drippings in a large skillet over medium heat.

Add the chopped onions and cook until softened, about 3 minutes.

Add the diced potatoes, season with salt, pepper, and garlic powder. Stir to coat.

Cook the potatoes for 10-15 minutes, stirring occasionally, until they start to brown.

Add the sliced hot dogs and continue cooking for another 5-7 minutes, until the hot dogs are browned and the potatoes are tender.

Serve hot, optionally with ketchup or a side of bread.

This meal was common among families who had to stretch their groceries as far as possible. It’s simple, filling, and brings a taste of nostalgia! Would you like another Depression-era recipe, perhaps a dessert or bread?

Italian Sausage (from Ground Pork)

Ground pork is affordable and, in most cases, is much cheaper than the same pound of seasoned mild or hot sausage. Ground pork can be seasoned to make Italian sausage or even breakfast sausage with just a few spice additions.  I share this recipe for Italian sausage with fennel.

INGREDIENTS

Pork Sausage Base

1 pound, ground pork 

1 teaspoon, salt

1 tablespoon, water

Italian Seasoning

1 teaspoon, fennel

1 teaspoon, oregano 

1 teaspoon, red pepper flakes (may use half teaspoon, or eliminate if desired)

1 teaspoon, black pepper (course ground) 

1 tablespoon, dried parsley

INSTRUCTIONS 

Season ground pork base with salt.

Place pork in a mixing bowl and splash water on meat 1 tablespoon, water.

Stir together Italian seasoning ingredients and use hands to work into meat as evenly as possible. 

1 teaspoon, fennel

1 teaspoon, oregano 

1 teaspoon. red pepper flakes

1 teaspoon, black pepper

1 tablespoon, dried parsley

Prepare as crumbled meat, shape into patties or links as desired and cook to an internal temperature of 160°F.

When cooking crumbled sausage the color throughout the meat should be the same color as the color on the surface. (Cast Iron Skillet)

Anytime a patty or link is prepared use a digital meat thermometer to ensure proper food safety.

Modern Waldorf Jello Salad

Modern Waldorf Jello Salad

This is a unique take on the classic Waldorf Salad, incorporating lemon Jell-O for a molded dessert-style version.

A refreshing, creamy twist on the classic Waldorf Salad with a balanced texture and enhanced flavors.  

1 package (3 oz.) lemon Jell-O

1 cup hot water

¼ cup lemon juice (or a mix of lemon and pineapple juice)

½ teaspoon salt

1 cup chilled evaporated milk (or ¾ cup condensed milk for a sweeter version)

½ cup finely chopped celery

1 cup diced apples (peeled or unpeeled, your choice)

¼ cup toasted pecans, chopped

¼ cup halved red or green grapes

½ cup whipped cream (optional, for garnish)

Lettuce leaves for serving

Instructions:

Dissolve the Jell-O – In a medium bowl, dissolve the lemon Jell-O in 1 cup of hot water. Stir in salt and lemon juice (or pineapple juice mix). Chill until the mixture is cool but not set.

Prepare the creamy base – In a separate bowl, whip the chilled evaporated milk until slightly thickened. Gradually fold it into the cooled Jell-O mixture.

Fold in the mix-ins – Gently stir in the apples, celery, toasted pecans, and grapes. Mix until evenly distributed.

Mold & chill – Pour the mixture into a lightly greased loaf pan, individual molds, or mold of your choice. Chill for at least 2-3 hours until fully set.

Serve & garnish – Unmold onto lettuce leaves and garnish with a dollop of whipped cream and an extra sprinkle of pecans for a beautiful presentation.

Makes 6 servings.

Here is an image of the Modern Waldorf Jello Salad served as individual portions.

Comments:  

To unmold a jello mold, briefly dip the mold in warm water, then place a serving plate over the top and carefully invert it to release the jello onto the plate; if needed, gently run a knife around the edges of the mold to loosen the jello before inverting. 

Enjoy this beautiful version of Waldorf Salad as a vintage Jello Salad!

Dry White Wines

An Informative Post

Examples of Dry White Wines include the following. Use this list when deciding which white wine pairs well with your meal.  Enjoy

Sauvignon Blanc, Chardonnay, Muscadet, Albariño, Pinot Grigio, Soave, Picpoul, and Grenache Blanc

Dry white wines are wines that have little to no residual sugar, meaning they are not sweet. They are known for their crisp, refreshing acidity and wide range of flavors, from citrus and green apple to mineral and floral notes. These wines are typically fermented until nearly all the grape sugars are converted into alcohol.

Types of Dry White Wines:

Sauvignon Blanc – Light-bodied with high acidity, offering flavors of lime, green apple, passionfruit, and grassy or herbaceous notes.

Chardonnay – Can be oaked (buttery, vanilla, and toasted notes) or unoaked (crisp, with green apple, citrus, and mineral characteristics).

Pinot Grigio (Pinot Gris) – Light, crisp, and refreshing, with notes of lemon, pear, and almond.

Albariño – A Spanish white wine with bright acidity, citrus, and stone fruit flavors, often with a slight saline touch.

Grüner Veltliner – An Austrian wine with peppery, citrus, and green apple notes, often with a slightly spicy finish.

Assyrtiko – A Greek white wine known for its high acidity, minerality, and flavors of lemon and saline.

Muscadet – A French wine from the Loire Valley with a bone-dry, mineral-driven profile and subtle citrus flavors.

Food Pairings:

Dry white wines pair well with seafood, poultry, salads, light pasta dishes, and fresh cheeses. Their acidity makes them excellent for balancing rich or creamy dishes.

Dry Red Wines

An Informative Post.

Examples of Dry Red Wines include the following. Use this list when deciding which red wine pairs well with your meal.  Enjoy!

Cabernet Sauvignon, Pinot Noir, Merlot, Syrah (Shiraz) Malbec, Sangiovese, Tempranillo, Grenache, Zinfandel, Cabernet Franc, Nebbiolo, Barbera, and Gamay

Red wine is a popular drink made from dark-colored grapes that can be described by a variety of characteristics, including:

Color

Red wine can range in color from violet for young wines, to brick red for mature wines, and brown for older wines. The color comes from anthocyan pigments in the grape skin. 

Aroma

Red wine can have a wide variety of aromas, including flowers, fruits, herbs, and spices. 

Tannin

Red wine is known for its high tannin concentration. 

Body

Red wines can be light-bodied, medium-bodied, or full-bodied. Lighter-colored wines are usually younger and lighter in alcohol and weight. 

Sweetness

Red wines can be dry or sweet, depending on the level of sugar remaining after fermentation. 

Balance

A well-balanced wine has its fruit, alcohol, and acid components working in harmony. 

Supple

A supple wine has a soft and round palate or a velvety texture, with well-integrated tannins. 

Some other terms used to describe wine include:

Angular: A wine with high acidity that hits you in specific places with high impact.

Barnyard: A wine that smells like poo

Cigar box: A wine with hints of sweetness and cedar-wood with an abundance of smoke.

Dense: A wine that is favored for use in bold red wines. 

Spiced Rice

Spiced rice is a dish that can trace its roots to many cultures, including India, the Middle East, and Africa. It is a versatile dish that can be served as a side dish or a main course. There are many variations of spiced rice, but the basic ingredients include rice, spices, and vegetables.

Here is a basic recipe for spiced rice.

Ingredients:

 * 1 tablespoon olive oil

 * 1 onion, chopped

 * 2 cloves garlic, minced

 * 1 inch ginger, grated

 * 1 teaspoon cumin

 * 1 teaspoon coriander

 * 1/2 teaspoon turmeric

 * 1/4 teaspoon cayenne pepper

 * 1 cup basmati rice

 * 2 cups vegetable broth

 * 1/2 cup frozen peas

 * Salt and pepper to taste

Instructions:

 * Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for 1 minute more.

 * Add the cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute more.

 * Add the rice and cook until toasted, about 2 minutes.

 * Add the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through.

 * Add the peas and cook for 5 minutes more.

 * Season with salt and pepper to taste.

Serve hot.

This recipe can be easily customized to your liking. You can add other vegetables, such as carrots, bell peppers, or zucchini. You can also use different spices, such as cardamom, cloves, or cinnamon. If you want to make a main course out of it, you can add cooked chicken, shrimp, or tofu.

Here are some tips for making the best spiced rice:

 * Use high-quality rice. Basmati rice is a good choice for spiced rice.

 * Rinse the rice before cooking. This will help to remove any excess starch and prevent the rice from sticking together.

 * Don't overcook the rice. The rice should be cooked through but still slightly firm.

 * Use fresh spices. Fresh spices will add more flavor to your dish.

 * Be creative with your ingredients. There are no hard and fast rules when it comes to spiced rice. Feel free to experiment with different flavors and ingredients.

Spiced rice is a delicious and versatile dish that can be enjoyed by people of all ages. With a little creativity, you can make a dish that is uniquely your own.

Chicken Pot Pie

CHICKEN POT PIE

This One-Pot Chicken Pot Pie is a rustic, comforting dish where tender pieces of chicken, hearty vegetables, and rich broth come together with simple cut dough that is dropped in, creating soft, dumpling-like bites.

This version is more like a stovetop pot pie with dumpling-style dough 

This is how my grandma and mom made theirs and is very Pennsylvania Dutch and how people in Centre County Pennsylvania make their chicken pot pie. 

Comment: Make the Dough squares first as you will drop them into the broth. (Simmering Chicken Mixture)

Ingredients:

Simmering Chicken Mixture

2 cups cooked chicken, shredded or diced

2 chicken bouillon cubes

2 cups, water

1 ½ cups, mixed vegetables (peas, carrots, corn, or your choice)

½ teaspoon, salt (or to taste)

¼ teaspoon, black pepper

¼ teaspoon, dried thyme (optional)

¼ cup, heavy cream or milk (optional, for creamier filling)

2 tablespoons  butter (optional, for richer flavor)

2 tablespoons, flour (to thicken the broth)

For the Dough:

1 cup, flour

¼ teaspoon, baking powder

1 egg

Milk (enough to make a soft dough)

Instructions:

Prepare the Filling:

In a medium pot, bring 2 cups of water to a boil. Add the chicken bouillon cubes and stir until dissolved.

Add the mixed vegetables, salt, pepper, and thyme (if using). Simmer for about 5 minutes.

In a small bowl, mix 2 tablespoons of flour with a bit of water to make a smooth slurry. Stir into the broth to thicken.

Add the cooked chicken and butter. Stir well and simmer for another 5 minutes. If you prefer a creamier filling, stir in the heavy cream or milk.

Make the Dough:

In a mixing bowl, combine flour and baking powder.

Beat the egg and add it to the flour mixture.

Gradually add milk, a little at a time, until you have a soft but not sticky dough.

Roll and Cut the Dough:

Flour a clean surface and roll out the dough to about ¼ inch thick.

Cut into small squares (about 1-inch pieces).

Assemble the Pot Pie:

Drop the dough squares directly into the simmering chicken mixture. Stir gently to coat them in the broth.

Cover and let simmer for about 10-15 minutes until the dough squares are cooked through. They will be soft, like dumplings.

Serve & Enjoy:

Spoon into bowls and enjoy a comforting, hearty chicken pot pie!